THE NUT CRUST:

3 c. finely chopped pecans - in the Cuisinart
1 c. brown sugar, not too firmly packed
1/8 tsp. ground nutmeg
1/2 lb. butter, at room temp.

THE FILLING:

1 1/2 lb. bittersweet chocolate, preferably imported
9 eggs
1/2 lb. butter, melted
1 c. heavy cream
1 1/4 c. confectioners' sugar, loosely packed

1. Mix together all of the crust ingredients and press over the bottom and up the sides of a 9 inch springform pan as evenly as possible. It should have the shape of a tall pie shell. Cool.

2. For the filling, melt the chocolate in a Pyrex cup in a pan of hot water.

3. Start beating the eggs in the bowl of the mixer, scrape the chocolate into the bowl while beating. Add the melted butter, cream and sugar. Continue beating for 3 minutes on medium speed. Pour the filling into the crust and chill - OVERNIGHT!

To serve: Unmold and pass sweetened whipped cream if you wish. (20 portions)

Note: This cake will freeze very well. Thaw overnight in the refrigerator before using. Use 9x13 pan (or large lasagna pan).